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Ingredients
Serves: 8

2 (700g) racks of lamb, French trimmed

salt and pepper, to taste

3 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh thyme

3 tablespoons chopped fresh mint

110g dried breadcrumbs

3 tablespoons mint sauce

4 tablespoons Dijon mustard

4 tablespoons olive oil

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MethodPrep:15min › Cook:50min › Ready in:1hr5min

Bring the lamb up to room temperature. Rub with olive oil and season generously.

Preheat the barbecue to a medium heat and grease the barbecue grate.

In a food processor, combine the herbs, breadcrumbs and mint sauce and blend until smooth. Set aside.

Lay the lamb racks flat side down on the barbecue and cook for 10 to 15 minutes. Remove from the heat then brush the mustard over the flat side and press the herb mixture on top.

Return the lamb to the barbecue with the crust side facing up and cook for a further 20 to 30 minutes for medium rare. Allow to cook for a further 15 minutes for a more medium to well done cook. Remove from the barbecue and allow to rest, covered, for 10 minutes.